Asian Meatball Subs With Hoisin Mayonnaise

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I was so excited to make this because all the reviews sounded awesome. But when I made this exactly according to the directions - it was horrible. I usually love an Asian riff on a classic dish and I can see where it could have had potential, but it just did not work for myself or any of my guests. If you do make it, pay attention to the size of the meatballs (some of mine were more the "mini" size and it didn't work for them, and also make sure you're frier is up to speed. (Some of my meatballs were better than other and I think when I cooked them slightly too long or the oil was too hot the consequences were bad. Also, really think about the sauce since we all thought it had way, way, way too much hoisin to mayo ratio. Sorry Food Network - usually your stuff is a winner.

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This was fantastic! Read the recipe all the way through and have your mise en place and it's not difficult. We pan fried the meatballs to sear then baked to finish. Served it with a side of slaw, but any suggestions for other sides? This was really tasty

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These were a total hit at a superbowl party. They were the favorite snack and everyone who ate them was RAVING about them. They were however a bit time consuming to make (I was preparing rather leisurely, so I'm unsure if I would make them again. I think the idea to serve these as sliders instead of on a baguette is a great one... wish I had caught that earlier! I also added some coarsely chopped cilantro to the garnish on top.

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Made these for the superbowl. My family devoured them. I will definitely make these again. Maybe next time I make them, I will get a chance to taste them!

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This is so good and easy. I did not have scallions and it was still delicious. The second time I tried this, I made small patties instead and served them along with beef sliders for a burger bar. They were much more popular than the hamburgers!

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I made these a couple of weeks ago and have been craving them ever since. I even called a friend who owns a sandwich shop (and was actually recently featured on Diners, Drive-Ins & Dives and told him he had to add these to his menu. I browned the meatballs in olive oil & then finished them in the oven instead of frying them and they turned out perfect. I also (accidently bought a whole wheat baguette, but actually thouht it worked so will use from now on. HIGHLY recommend this recipe, if I don't cook one more thing out of my Food TV magazine this year, this recipe will make my subscription worth while.

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Totally original. I was shocked at how well the hoisin mayonnaise came out. The meatballs were packed with the flavor of ginger and garlic. These were a real delight.

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I love this recipe!! My husband saw the picture and wanted me to try it. Boy, am I glad I listened to him. I did make a change by using half ground pork and half ground turkey. Since we don't like raw onion, I used broccoli slaw with the bean sprouts. The hoisin mayo is fabulous! Sweet and spicy. This is definitely a recipe that I will use often.

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These were a bit of work but definitely worth it! The meatballs remind me of the filling in potstickers, and the hoisin mayo was perfect. The one thing that I felt might be off in the recipe is the proportion of hoisin to mayonnaise-- 1/2 cup of hoisin for 1/4 cup of mayo seemed like an awful lot. I used maybe 1/4 of hoisin, and then added mayo until the texture seemed right. I used a lot less chili garlic paste, also (maybe 1 1/2 tsp total, if that because if I used as much as the recipe called for, there's no way we could have eaten it. I'll definitely make these again--Yum!!